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Kidney beans and carrot salad


  • White kidney beans – 1 cup 
  • Onions – 1 piece 
  • Carrot– 1 piece 
  • Garlic – 1 clove 
  • Vegetable oil – 25 ml 
  • Water – 25 ml 
  • Salt – 1/4 table spoon 
  • Sugar – 1 table spoon 
  • Apple vinegar – 1 table spoon 
  • Soya sauce – 0,5 table spoon 
  • Red ground pepper – a pinch 
  • Ginger – pinch 
  • Coriander – 0,5 table spoon 

Wash the kidney beans several times. Remove broken kidney beans. Place the beans into cold water and leave it for 30-40 minutes. After boil the kidney beans for 40-50 minutes, make sure that the water does not evaporate. Kidney beans use plenty of water. Once the kidney beans are ready, drain the water and leave it to cool. During that time prepare the vegetables. Clean the onions and chop it into rings. If the onion is big, chop the rings into halves or quarter sizes. Now we prepare the marinate for the onion: mix 1/2 vegetable oil, apple vinegar, sugar, salt and filtered water until sugar and salt is dissolved. Marinate the onions. Clean the carrot and grate it on a large grater. It is best if the grated carrots are long. Squeeze the garlic with a presser onto the carrot, add grated ginger, red ground pepper, coriander, 1/2 vegetable oil and mix well. It is best to mix it with your hands so that the carrot juice is mixed well. Place boiled kidney beans, marinated onions and carrot onto a bowl and mix well. Add soya sauce and mix well. It is best to leave the bowl for 1-1,5 hours. If you leave it for 24 hours, the taste will be even better. You can use this salad with any dish, with meat or fish. The salad is also lean and great for vegetarians.